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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
It used to be the easiest way in the wine world to get a laugh – start extolling the virtues of English wine. Oh, how they would chortle! And they had a point. Until the 1990s hardly any English wine was more than a curiosity to be drunk if you had no other choice. The old-fashioned view of English wine is that of a cottage industry made up of amateurs struggling with the mud and the drizzle. The modern view is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. And it wouldn’t be far off the mark to say that England is now the newest of the New World, New Wave wine countries. The 1990s brought several pioneering sparkling wine producers to the fore – led by Nyetimber and Breaky Bottom and suddenly England has found its wine vocation. Oz has long been a champion of English wines and this book helps you find the best wines, from fizz, whites, some impressive reds and even dessert and orange wines. One of the great pleasures of wine is to drink it where it is grown and made. Both wine handbook and armchair companion, English Wine is an essential book for all lovers of wine. The opportunity to meet growers, winemakers and winery owners is what draws people to visit wineries and ‘have an experience in the vineyard’.
70 classic and authentic dishes from Japan, from sushi and sashimi to tempura, teriyaki and yakitori. Every recipe photographed in colour with easy-to-follow step-by-step instructions and informative cook's tips throughout.
Master the art of pretty-and delicious-pasta! Tired of eating the same old pasta from a box? Danny Freeman, the pasta maker of TikTok, has the solution for you. Danny Loves Pasta will teach you how to make colorful and creative fresh pasta, unlike anything you can find at the store. Potted succulent ravioli, rose tortellini, pumpkin-shaped gnocchi, pasta pinwheels-all these and more are possible for even the most novice of pasta makers. With no special equipment needed, you will learn how to take simple ingredients like flour, eggs, beets, and spinach, and turn them into vibrant works of delicious pasta art in every color of the rainbow. This book will feature: - 5 dough recipes (vegan and gluten-free options included) - 13 ways to add color - 7 foundations for pattern making - 6 traditional pasta shapes - 9 new pasta shapes - 14 fillings and sauces You'll then learn how to use vegetables, herbs, and spices to naturally add color to your dough so you can make everything from rainbow ravioli to striped spaghetti. Using simple techniques, you'll be able to create eye-catching pasta designs like tie-dye, polka dots, and plaid, and pair them with traditional Italian pasta shapes like farfalle, tortellini, and linguini. You'll then take pasta to new heights by creating shapes and designs you've never seen before: pasta plants, flowers, animals, and more. These edible sculptures are as tasty as they are beautiful (not to mention, great for entertaining and family dinners), yet they're surprisingly simple to create by combining traditional pasta-making techniques with lessons learned from origami, jewelry-making, cake decorating, and other crafts. And don't forget the sauce! You'll then learn how to pair your creations with the perfect sauce, with modern spins on classic Italian recipes that can become weeknight staples.
'Didem's food is both super-flavoursome and wonderfully delicate. I love her interpretations of Aegean classics and her thorough knowledge of its striking ingredients.' Yotam Ottolenghi Having incorporated the unique flavours of Turkey's Aegean region into her culinary repertoire, Didem Senol shows her love for the area's vibrant markets and exciting produce of in this gastronomic journey. Part travelogue, part guide to the best local markets, Aegean Flavours is above all a recipe book filled with hard information and inspiring ideas that will allow you to create and savour a wide variety of dishes. With flavours ranging from the fragrant and refreshing to the rich and aromatic, the herbs, spices, vegetables, fruits and natural produce sourced from the Aegean will add an effortless and dynamic twist your meals. From light and palatable soups and salads, like spinach and pomegranate salad, to succulent and exotic meat and poultry dishes, like hot-smoked lamb loins with mustard sauce and caramelised onion, there is something for e
From Tudor oyster pedlars and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalising draw for those who live to eat. In Made in London, Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two.) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Simply in Season serves up more than three hundred recipes organized by season, along with a popular and expanded fruit and vegetable guide. This 10th anniversary edition transforms a beloved cookbook with recipes and stories linking food and faith into a visual masterpiece with colorful photographs to help cooks--novice to seasoned--learn how to prepare local and seasonal produce. Part of the World Community Cookbook series published in cooperation with Mennonite Central Committee. Proceeds help support this worldwide ministry of relief, development, and peace. Royalties from the sale of these books go to nourish people around the world. What's new in the 10th anniversary edition: Colorful photographs of seasonal dishes Expanded fruit and vegetable guide with storage, preparation, and serving suggestions Labels on gluten-free and vegetarian recipes Seasonal menus to guide meal planning
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Cook vibrant and exciting dishes with this easy-to-follow Thai cookbook. Modern Thai Food is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Martin Boetz, from the acclaimed Longrain restaurants, has translated 100 of his favorite dishes for cooks to recreate at home. If you enjoy cooking and Thai food, you will revel in the flavors that can be found in: Grilled Scallops with Peanut Nahm Jim Grilled Cuttlefish & Pomelo Salad Light Red Curry of Beef Signature Longrain Egg Net Also included are Martin's lighter, fresher interpretations of Thai favorites such as hot and sour soup, red and green curries, fish cakes and salads--all without compromising on authenticity or taste. From the bar, Sam Christie offers recipes for the Thai cocktails and 'stick drinks' that have made the Longrain bar a much-loved meeting place. Most of the ingredients used in Modern Thai Food are readily found in supermarkets, fresh food markets and good Asian produce stores. A comprehensive illustrated glossary will help cooks identify ingredients, and Martin's clear instructions will help guide cooks through the recipes. Illustrated throughout with gorgeous full-color photographs by Jeremy Simons, Modern Thai Food will inspire all who want to cook--and eat--their Thai and Asian-inspired favorites at home. Favorite Thai recipes include: Braised Beef Ribs with Sweet Thai Dressing Crisp Noodle Salad with Chicken Spicy Pork and Crab Dip Deep fried Snapper with Rich Red Curry Green Curry Shrimp With Basil Steamed Clams with Thai Herbs And many more...
Following on from the success of her large book, Tasting Georgia: A Food and Wine Journey in the Caucasus, award winning food, wine and travel writer and photographer Carla Capalbo is launching a new series of pocketbooks on Georgian food, wine and culture. The first in the collection, Khachapuri and Filled Breads, focuses on this popular mainstay of Georgian cuisine, giving the recipes for 10 of the country's most delicious regional breads. In addition to the many versions of cheese-filled khachapuri, the fully illustrated book will include breads filled with greens, meats and potatoes.
This title helps you create delectable and fresh Chinese menus with these mouthwatering recipes for soups, appetizers and dim sum, main courses, vegetable dishes, side dishes and desserts. It features traditional Chinese classics such as Deep-fried Wontons, Steamed Pork Buns, Stir-fried Squid with Ginger, Lemon and Sesame Chicken and Stir-fried Beef in Oyster Sauce. It includes a fully illustrated section on the tools and ingredients that are integral to the Chinese kitchen, and a fascinating exploration of the origins and traditions of this exciting cuisine. Each beautifully photographed recipe is easy to follow and features a complete nutritional analysis for dietary planning. China is home to one of the world's most popular cuisines and, with its emphasis on fresh ingredients and quick cooking, one that is rewarding to make at home. This book offers over 150 authentic recipes, including many world-renowned dishes, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls and delectable Peking Duck with Mandarin Pancakes. In addition, the book explores the ingredients and traditions of the cuisine and looks in detail at the tools used by the Chinese chef, and the varied ingredients that make up the fine balance of tastes and textures in Chinese cooking. It is an excellent resource for any cook looking to expand their culinary repertoire, and fully experience the delights of homemade Chinese cuisine.
"Indian cooking is an exciting and exotic cuisine -- now it's easier than ever." This updated edition of Suneeta's bestseller features 8 new additional photos as well as 30 brand new recipes. Each dish is richly flavored but not complicated to create at home. More than 150 recipes are easy for beginners to make while also appealing to experienced home cooks or to those already familiar with Indian cuisine. The authentic flavors flourish in these easy-toprepare recipes. The author's repertoire of exciting and inspired recipes includes classic recipes from North and South India and her personal favorites that have been adapted for North American kitchens. The delicious recipes in this book range from snacks and
appetizers to poultry, fish and vegetarian meals. There are also
chapters dedicated to accompaniments like chutneys, sweets and
beverages which truly make for an authentic Indian dining
experience. Here are just some of the delights:
Fishing for Chickens is a well-seasoned blend of memoir and cookbook. It offers the perspective of a Bryson City, North Carolina, native on a particular portion of southern Appalachia-the Smokies. Casada serves up a detailed description of the folkways of food as they existed in the Smokies over a span of three generations, beginning early in the twentieth century. Fancy-dancy food magazines and self-ordained cuisine cognoscenti regularly rave about gustatory delights reflecting the Appalachian cooking tradition. Yet they focus on restaurants in regional cities such as Asheville and Nashville, Chattanooga and Cleveland, or even the bustling metropolis of Atlanta. Simply put, they are missing the boat, at least in Casada's eyes. Peppered with ample anecdotes, personal memories and experiences, the wisdom of wonderful cooks, and recipes reflective of the overall high-country culinary experience, Casada's book brings these culinary tales to life. Fishing for Chickens includes dishes that Casada has cooked and eaten, recipes handed down through family or close friends, food memories of an intensely personal nature, and an abiding love for a fast-fading way of life. In addition to twenty-four chapters focusing on such diverse topics as "Yard Bird," Nuts," and "New Year's Fare," the author includes nearly two hundred family recipes. With his story, Casada guides readers through a fast-vanishing culinary world that merits not only recollection but preservation.
>" . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes." - Molly O'Neill Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian and British culinary influences come together in a unique blend. This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad's rich, fascinating history. Sample recipes: Accras Doubles Meat Patties Shark & Bake Tamarind Fish Mango Curry Paratha Roti Black Cake Guava Jam
Everyone loves a good curry! And there's so much more to Indian cooking than that. Easy Indian in Minutes provides an enticing range of easy recipes to make at home. There are plenty of exciting main courses to choose from - Tandoori Fried Fish or Mussels Masala, and for those who like their food a little hotter, Balti Chicken or Lamb, Potato and Spinach Curry. Indian food has many vegetarian options and here you will find Sweet Potato or Mango Jalfrezi or Chickpea and Spinach Curry with Soft Eggs as well as lots of vegetable side dishes. And there are delicious and cooling drinks such as Banana Lassi. With fabulous colour photography and full nutritional information given for each recipe, the range of dishes covers all Indian cuisine and shows how tasty regional specialties can be made simply and with confidence.
Do you know the real Paula Deen? You may think you know the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine. You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune. Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station; a buzzing high school social life of sleepovers, parties, cheerleading, and boys; and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant. In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family. In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending.
For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire. Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.
Revive your inner pilgrim and master the art of colonial cooking with sixty recipes celebrating America's earliest days! From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. Join us as we travel through time and discover how our forefathers fed their families and grew a nation, from eating nuts and berries to preparing fantastic feasts of seafood and venison, and learn how you can cook like them, too! With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme to Discover, spanning the seventeenth and eighteenth centuries, is an illustrated historical cookbook for foodies, history buffs, and Americans alike. Cohen and Graves reimagine old original colonial recipes from pilgrims, presidents, and Native Americans, and modify them to suit modern palates and tastes. Arranged chronologically as the English settlers cooked and ate their way into becoming Americans, these deliciously historical recipes include: The First Thanksgiving, 1621: "Venison over Wild Rice Cakes" and "Pumpkin Pudding with Rum Sauce" Alexander Hamilton's "Beef Stew with Apple Brandy" and Abraham Lincoln's "Chicken Fricasee" Rhode Island's "Bacon-Kissed Clam Cakes" and Massachusett's "Chowdahhhhh" Forefather's Day, 1749: "Sufferin' Succcotash with Buttered Lobster" Jim Beam's "Bourbon Oatmeal Raisin Cookies" And many more! Including a "Tipsy Timeline" of New World alcoholic beverages, the menus of the oldest taverns in America, and other bite-sized tidbits to satiate your curiosity and hunger, A Thyme to Discover revives forgotten culinary traditions and keeps them alive, on your own dinner table.
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sauteed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
Daniel Boulud, one of America's most respected and successful
chefs, delivers a definitive, yet personalcookbook on his love of
French food.
At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape her father a shepherd and wine maker and her mother his tireless assistant. When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine."
This book helps you discover the secrets of this fresh, fragrant and delicate food, with its South-east Asian and French fusion. You can explore the rivers and deltas of Vietnam, the bustling markets of Saigon and Hanoi, and the celebrations and rich traditions that pervade everyday life. You can enjoy classic street food, such as Singapore noodles and Vietnamese spring rolls, delicious main dishes such as Saigon shellfish curry, or one of the sumptuous sweets, such as coconut sorbet or Vietnamese fried bananas. Vietnamese cuisine is one of the jewels of South-east Asia, with a style of cooking that is a wonderful blend of Chinese and Asian ingredients and the traditions of classic French food. With more than 75 authentic recipes - from the national beef noodle soup, pho, which is eaten morning, noon and night, to pork pate spread on warm baguettes and drizzled with nuoc cham - this book gives you the opportunity to recreate a taste of Vietnam in your own kitchen. Make classic street food or sophisticated main meals, or try any one of the delectable sweet snacks that are enjoyed throughout Vietnam. This beautifully written, stunningly photographed book captures the real taste of Vietnam, and is irresistible for anyone who loves good food.
Malaysia's most popular food ambassador Chef Wan shares his favourite recipes for more than 180 savoury dishes. Culled from his culinary adventures both at home and abroad over the last thirty years, these exciting recipes include all-time favourites like Tod Mun Pla (Thai Fish Cakes), Wantan Soup with Japanese Bean Curd and Bubur Menado (Menado Vegetable Porridge), and adventurous dishes such as Kalio Udang Tempoyak (Prawn in Preserved Durian Gravy), Umai Ikan (Sarawak Raw Fish Salad), Vietnamese Chicken with Mint and Ohnokaukswe (Burmese Curry Noodles). Packed with personal anecdotes, cooking tips and appealing recipes, this book will be a delight not just for the novice cook but for the seasoned cook as well.
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own. |
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